giovedì 18 settembre 2014

The secret to getting the most out from this recipe lies in the marinade which must be at least 8 hours, obviously closed in an airtight container and put in refrigerator. I do not love the lamb but did it this way ... made ​​me regret not having taken other ribs! The potato Entraque also gives it additional flavor.

Ingredients for 4 people: 12 lamb chops 5 potatoes Entraque not very large 2 sprigs of rosemary butter, oil, salt For marinating the lamb 4 sprigs of fresh thyme 2 sprigs of rosemary 3 cloves 2 cloves of garlic 1 organic lemon half a glass of white wine 1 teaspoon of oregano 2 bay leaves 3 sage leaves preparation:
The night before you cook the chops, take a container with hermetic seal, fill it with the ribs then sprinkle with all the necessary ingredients for the marinade (remember to scrape over the zest of organic lemon juice over it). Pour in enough oil to cover everything then close and put in the refrigerator until the next day.
After the time required for marinating, peel the potatoes after blanching in boiling water for about 20 minutes and transfer them to a baking sheet cut into pieces

The next day, remove from the oven and transfer the chops from marinade drained in a lightly oiled baking sheet. Bake at 200 degrees but always for just 30 minutes.